Best Roasted Apple And Cheddar Salad Recipes

ROASTED APPLE AND CHEDDAR SALAD

Roasted Apple and Cheddar Salad image

Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

Provided by januarybride

Categories Salad Dressings

Time 45m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons red wine vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard (I only used 1 tsp)
1/8 teaspoon salt
fresh ground pepper, to taste
2 apples, preferably Fuji, peeled and cut into wedges
2 teaspoons extra-virgin olive oil
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme (may sub 1/4 teaspoon dried)
1/4 cup chopped walnuts
3 cups Baby Spinach
3 cups torn boston lettuce
3 cups torn curly endive lettuce
2/3 cup grated sharp cheddar cheese
4 teaspoons dried cranberries (optional)

Steps:

Preheat oven to 400°F.
To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples, walnuts and dried cranberries (if using). Serve immediately.

ROASTED APPLE AND CHEDDAR SALAD

ROASTED APPLE AND CHEDDAR SALAD image

Categories Salad Vegetable Roast

Yield 6 servings

Number Of Ingredients 14

Ingredients

Dressing:
3 Tbsp red-wine vinegar
2Tbsp apple juice
1 Tbsp olive oil
1 Tbsp honey
2 tsp dijon mustard
salt and pepper
Salad:
2 Fuji apples, peeled and cut into wedges
2 tsp plus 1 Tbsp olive oil
4 sprigs fresh thyme or 1/4 tsp dried
1/4 cup chopped walnuts, toasted
6 cups mixed greens (spinach, endive, lettuce, etc)
2/3 cup sharp cheddar, shredded

Steps:

1. Preheat oven to 400. 2. Whisk all dressing ingredients together in a small bowl and set aside. 3. Toss apples with 2 tsp oil and thyme leaves in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until soft and golden, 25-30 minutes. Let cool. 4. Just before serving, combine greens in a large bowl. Toss with a bit of dressing to coat. Divide greens among serving plates. Top with cheese, apples and walnuts. Serve immediately.

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